Open classic lasagna

Heat a skillet without oil or butter and fry the bacon strips for 5 minutes on low heat.

Drain the fat and add the burgers. Bake for 5 minutes on medium heat and push the burgers into small pieces with a wooden spoon while baking.

Meanwhile cut the celery into thin bows and the winter carrot into cubes of 1 cm. Chop the onion.

Add the celery, carrot and onion and cook for 5 minutes. Add the tomato cubes and cook gently with the lid on the pan for 10 minutes.

Stir occasionally. Season the sauce with pepper and salt.

Meanwhile, bring a large pan of water and possibly salt to the boil and cook the lasagne sheets in 4 minutes until al dente.

Cut the mozzarella into slices and halve the tomatoes.

Place a lasagne on each plate, divide half of the sauce and cover with half of the mozzarella. Make 2 layers on each board.

Cover with a lasagne, grate the Parmesan cheese over it and put the tomatoes on it.

Remove the leaves from the basil, tear the leaves into pieces and spread over the lasagne.